This Sunday is Valentine’s Day and what says “I Love You” more than a home cooked meal full of local foods? I always cook dinner at home on Valentine’s Day instead of fighting the crowds at restaurants. Plus, you can make your favorite foods or try something new.
I love to cook with a glass of my favorite New York State wine in hand while talking and laughing with my Valentine. If you really want to step it up, throw a table cloth on the table, light some candles, and pick up some fresh flowers. That’s amore!
This Valentine’s Day, I am keeping it simple with an appetizer, a main dish, and an easy side. If you’re in a dessert mood, pick up a sweet treat from one of our bakers at the market. I have my eye on a mini cheesecake! Find the recipes and your market shopping list below.
Butternut Squash Crostini with Balsamic Maple Glaze – Dishing up the Dirt
- 1 ½ lbs. butternut squash, peeled, seeded, and cut into ¾-inch cubes
- 4 Tbsp. olive oil, divided
- Salt and pepper
- 1 baguette, sliced into ½-inch thick pieces
- 8 ounces good quality goat cheese (Note: I would use blue cheese here if goat cheese isn’t your thing)
- 3 Tbsp. fresh sage, minced
- 1 cup balsamic vinegar
- Preheat the oven to 425F. In a large bowl toss the squash with 2 Tablespoons of olive oil and season with salt and pepper. Place the squash on a prepared baking sheet in a single layer and roast until fork tender and lightly browned, anywhere from 35-45 minutes. Toss the squash halfway through cooking.
- About 15 minutes before the squash is done place the baguette slices in a single layer on a baking sheet (or two) and brush with the remaining 2 Tablespoons of oil. Bake in the oven until golden and toasted. About 5-8 minutes.
- While squash cooks prepare your balsamic glaze. Place the vinegar in a small saucepan over medium-high and bring to a low boil. Reduce the heat to medium-low and simmer the vinegar, stirring often, for about 15 minutes, until it has roughly reduced by two-thirds. Keep a close eye on it as you don’t want it to burn. When the vinegar coats a spoon it’s ready to rock! Remove from the heat and let the vinegar slightly cool.
- To assemble, spread each crostini with goat cheese. Top with a few pieces of butternut squash, a pinch of sage and a drizzle of the balsamic glaze.
Mixed Winter Greens Spanakopita – Edible FLX
- 3 Tbsp. olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- ¼-cup shallots, chopped
- 2 tsp. fresh rosemary, chopped
- 1 tsp, fresh thyme, chopped
- 2 lbs. winter greens, washed, de-stemmed, and roughly chopped
- ½ lemon, juiced
- Salt and pepper, to taste
- 2 eggs, lightly beaten
- 12 ounces’ feta cheese crumbled
- ½-cup local unsalted butter, melted
- 6 sheets phyllo dough, thawed
- Warm olive oil in a large skillet over medium heat. Sauté onions, shallots and garlic until soft. Add the greens and herbs and season with salt and pepper. Cook until the greens are limp, about 5 minutes. Remove from heat, and when cool, squeeze out liquid over a colander. Add lemon juice, salt and pepper to taste and set aside. In a medium bowl, beat the eggs with the feta and mix with the cooled greens until well blended.
- Heat oven to 375°. Cover phyllo dough with a damp towel to prevent drying. Remove one layer and place on a large, oiled baking sheet. Brush the sheet with melted butter and lay another sheet of phyllo on top. Repeat with all six sheets.
- Place the filling along the longer edge of the dough. Roll into a tight roll and tuck the ends under. Brush the roll with any remaining butter. Bake 25 minutes, until a deep golden brown. Cool and slice into 6 sections. Serve with a garlic yogurt sauce.
French Carrot Salad – Cookie + Katie
- 1 lb. carrots, peeled
- 2 Tbsp. finely snipped chives or chopped green onion
- 2 Tbsp. finely chopped fresh parsley
- Optional: 1 can chickpeas, rinsed and drained
- 2 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 2 tsp. honey
- 1 tsp. Dijon mustard
- ½ tsp. ground cumin
- ¼ tsp. sea salt
- To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.
- Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
- To make the dressing, whisk all of the ingredients together in a small bowl until completely blended.
- Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.
- Butternut Squash
- Winter Greens
- Eggs Butter